Angel Hair with Cream Sausage and Mushroom Sauce

I got this one from Robin Miller of the Food Network. She’s about keeping things healthy. I only fattened it up a teeny bit by adding extra cheese.

12 oz angel hair pasta
1 Tbs olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 pound sweet or hot turkey or chicken sausage, cut into 1/2 inch pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 cups reduced sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups low-fat sour cream
3/4 cup grated parmesan cheese
2 Tbs chopped fresh parsley

Heat oil in large skillet over med-high heat. Add onions and garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring a few times, until they’re tender and releasing juice, about 3-5 minutes. Add sausage and brown, about 5 minutes. Add thyme, oregano, salt and pepper, stir in. Add broth and bring to a simmer. Reduce the heat to med-low, partially cover the pan and simmer until the sausage is cooked through, about 8 minutes. While that’s going, get water boiling for the pasta. When the 8 minutes is up, put the pasta in and cook according to package directions; also add peas to the sauce and simmer 1 min. Stir in the Parmesan and sour cream and simmer 2 minutes to heat through. Remove from heat, season with salt and pepper to taste, and stir in parsley. Transfer angel hair to individual shallow bowls, spoon turkey mixture over the top, and serve. It will be kind of runny, but that’s normal. That’s why you eat it in bowls!